Wednesday, March 3, 2010

Comfort food.....Becky's Cornbread! BEST ever!!

Comfort food... we just got to have it sometimes.
My real life friend, Becky, makes the most amazing cornbread! Yesterday I asked her to share her wonderful recipe with me and I thought I would pass it on to all of you. What makes it so special?? It is so moist, and yummy and has CORN in it! Just a little unexpected surprise. She got the recipe from cooks illustrated. We are going to have it this weekend to enjoy with a big pot of chili! YUM!!!!

(Becky's) All-Purpose Cornbread

Makes One 8-inch Square.

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

1 1/2 cups unbleached all-purpose flour ,
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly


  1. 1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

  2. 2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

  3. 3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.


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1 comment:

A Joyful Chaos said...

This recipe sound delicious! i can't wait to try it. I think I'll make it tonight along with a batch of our favorite chili.

Thanks for sharing.